Cut the eggplants in half and score the skin side.
Wrap and microwave at 600W for 4 minutes.
While hot, gently press them flat.
Lightly coat the flesh side with potato starch.
Pan-fry with oil over medium heat, about 2 minutes per side.
Add the sauce and simmer for 1–2 minutes.
Serve on rice and pour the remaining sauce over the top.
Top with sesame seeds, green onion, and sansho pepper.
